Suna in Wonderland

Clam was on sale.

‘Why not? It would make nice soybean soup’

Soybean soup and Kimchi soup is Korean’s most loved and basic soup.

The key of Soybean soup is definitely soybean paste. Of course house made soybean paste would be great ones at the supermarket is also good enough looks like —–>

Ingredients: Water, Soybean Paste (Doenjang-된장) 1 spoon, 1 Potato, half green (young) pumpkin, half onion, little bit of crushed garlic , Tofu, palmful of  clam, mushrooms.

1. Put water in the pot. I used water from washing rice since it would add more taste. (for avoid impurities, wash rice 2 times and use 3^rd washed water)

If you do not want to use rice water, just use clean water. Add kelp (다시마 Dashima) and Dry anchovy (국물용 멸치)and boil then take them out.

2. Boil water and add palmful of calm.

Tip: before cooking, for about 3 hours at least put clam in water with lots of salt. After few hour calm would spit out all the impurities and sands. Then clean the shell with brush hard.

3. Once it’s boiling skim off the foam and adds one spoon of soybean paste. Gently melt the soybean paste.

4. Then add rest of the vegetables and crushed garlic.

Start with hard vegetable like potato and slowly add soft ones. Tofu and Enokitake mushroom should get in the pot in the last (FYI: my order was Potato-> pumpkin -> Onion -> mushroom -> Tofu)

Since Soybean is salty, usually salt is not necessary to add but if you still want more taste, you can add little tea spoon of beef seasoning (Korean MSG) ‘다시다-Dashida’

5. Done!! Enjoy eating!!

There are lots of ways to make soybean paste soup. basically what you want to put in will be your master piece.